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Stuffed pork chops recipe

Stuffed pork chops recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

This is a simple, yet delectable pork recipe. Serve as a main course with mashed potatoes and veggies, if desired.

13 people made this

IngredientsServes: 4

  • 8 burger buns
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 2 teaspoons rubbed sage or to taste
  • 1 teaspoon salt or to taste
  • 1 teaspoon ground black pepper or to taste
  • 1 beaten egg
  • 125ml chicken stock
  • 4 thick cut pork chops
  • 250ml chicken stock or as needed

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease a baking dish.
  2. Tear the buns into pieces and combine with onion, celery, sage, salt and pepper in a bowl. Lightly stir in the egg and 125ml chicken stock and mix gently until thoroughly combined but not mushy.
  3. Slice each pork chop through the side to make a pocket. Stuff the pocket of the pork chop with stuffing mixture and place into the prepared baking dish. Pour 250ml of chicken stock between the pork chops into the dish without pouring it on top of the chops.
  4. Bake in the preheated oven until the chops are tender and no longer pink in the centre, about 35 minutes. An instant-read thermometer inserted into the centre should read 70 degrees C.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (7)

by naples34102

Disclaimer: I used this recipe as a basic guide, tweaking it to my tastes (which I feel is what we should all do with any recipe), using the "a little of this and a little of that" approach. For example, I didn't have any hamburger buns laying around, nor was I about to buy any specifically for this recipe. But I did have some odds and ends laying around that substituted quite nicely – some partially smooshed bakery garlilc croutons and about half a dozen lonely crostini hanging out in the freezer. In other words, any type of bread you have around works out fine. For a more complex flavor I used poultry seasoning instead of rubbed sage; enough to my satisfaction – again, I didn’t measure. For richness and added moistness I added a little melted butter to the stuffing and didn’t use quite as much celery and onion as the recipe directed – again, I added it “to taste,” to what seemed right for me. I topped the stuffed chops with bacon and, because my chops were quite large (thanks, Hubs…) they needed about 45 minutes in the oven. Upon serving, I finished them off with a quick gravy made of melted butter, cornstarch, chicken broth and a dash each of Worcestershire sauce and soy sauce for color. So… use this great reference recipe confidently, working with it to your own tastes and you’ll be very pleased.-07 Oct 2012

by Emma

Wish that I'd trusted my instinct to lightly saute the onions and celery in a little butter before mixing them together with the rest of the stuffing ingredients. And I think that Naples also had a great idea with her bacon topping. Should've done that too. The veggies were a bit too crunchy and the flavor a bit bland. As is, this will probably not be a keeper for me.-13 Oct 2012

by ladybuggs5224

Good stuff and they look super pretty on the plate. I did use stuffing that I had prepared earlier but I make mine pretty much the same as directed with the addition of carrots for some color and I do saute my veggies just a bit to ensure they are not crunchy. We loved these chops and they turned out so nice for my first time make a stuffed pork chop. Thanks for the tasty submission.-25 Apr 2014

Stuffed Pork Chops Recipe | Grilling

Alton Brown may be against stuffing a turkey, but stuffing a pork chop, now that's another story. If you haven't tired of that Thanksgiving dressing and are dearly missing the act of stuffing a bread mixture into a piece of meat, then this is the recipe for you.

I would think that any leftover stuffing should work with this technique, you may just want to add some extra liquid to it so it doesn't dry out when re-cooked. I followed Alton Brown's recipe for a cornbread stuffing with fall flavors (running the gamut from walnuts to dried fruit), piped into brined, double-thick loin chops, then grilled over medium-high heat.

The texture and flavor of the stuffing injected a new and exciting life into these chops, which now has me eying other meats at the butcher that may be ripe for a similar treatment.

Recipe Summary

  • 6 bacon slices
  • 2 Granny Smith apples, peeled and diced
  • 2 shallots, finely chopped
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped fresh sage
  • 1 cup fontina cheese, cubed
  • 6 (1 1/2-inch-thick) center-cut pork loin chops
  • 1 ⅛ teaspoons salt
  • 1 ¼ teaspoons pepper
  • 2 tablespoons olive oil

Cook bacon in a large skillet until crisp remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Sauté apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat stir in sage.

Stir together apple mixture, bacon, and cheese in a bowl.

Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks.

Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish.

Spinach & Artichoke Stuffed Pork Chops

Anyone who likes spinach and artichoke dip (aka everyone) is going to love these pork chops.


Using a paring knife, simply cut a small pocket into the thickest area of your pork chop, making sure to not cut all the way through. You can fill it with any type of mixture you like. Here, we do a spinach-artichoke mixture (because why not?!), but a classic stuffing is also super common.


Since pork chops typically cook so quickly, we like to sear them in a hot skillet (the crust on pork chops is maybe our favorite thing ever) for 5 to 6 minutes per side (depending on thickness). You can also grill them over 375º indirect heat or bake them in a baking dish at 375º.


A lot&mdashand I'm not just saying that because I'm a salt fiend, although I am :) Whenever you sear meat on the stovetop, you want to make sure to blanket it with a generous layer of salt and pepper. It will help create that delicious crust that restaurants always nail perfectly.


Hah&mdashthis can be tough! Especially when working with a hot skillet and chops. A pair of cooking tongs will make it easiest otherwise, use the largest spatula you can find.

How to cook stuffed Spanish pork chops:

In my mind, there is only one way to cook these guys. Pan-fried pork chops are da bomb. They'll get a beautiful golden crust that makes them impossible to resist. Just have a look at the picture below if you don't believe me.

  1. Stuff your pork chops nice and full then secure them with toothpicks. I find that three toothpicks is the right number to hold them together but still let a little of the filling peep through. (Seeing some of the stuffing ups the pretty factor.)
  2. Coat them in salt, pepper, and spices. I've used Spanish paprika because I love the smoky taste. It also gives the ordinarily bland looking pork loin chops a pop of color.
  3. Heat some oil in a non-stick or cast iron pan then sear your chops on both sides over medium-high heat until they are nice and brown. Then reduce the heat, cover the pan, and cook them for about 10 more minutes.

Pork Chops:

  • Cut a pocket in each pork chop or cut the pork roast into 1 1/2″ slices 3/4 of the way through the roast.
  • Place the roast into a 9″ x 13″ pan, that has been sprayed lightly with cooking spray, with the uncut side on the bottom.
  • Stuff each slot with sage dressing, or you can use stove top dressing as well.
  • Bake at 325 degrees for 1 1/2 to 2 hours, uncover (if the stuffing starts to turn brown early, cover it loosely with a piece of foil, and leave it on for the remaining time).

Sage Dressing:

    Cube the bread into small cubes.
  • In a medium skillet, melt butter, then add onions and celery and saute until clear.
  • In a large mixing bowl, add bread, celery & onion mixture, salt, pepper, sage, and chicken granules. Stir together.
  • Pour chicken broth evenly over the mixture. Sometimes I only use 3/4 of the can of broth. Mix again slightly, not too much.
  • Stuff into the pork roast and enjoy!

So when I had my cute family over for dinner the other day, we had stuffed pork chops. It is a meal that looks like and tastes like a lot of work.

I don’t mind making them, because I like the flavor, and they cook nice and slow, blending all of the flavors. I guess the reason that this is on my mind is because I get to celebrate another birthday next week. Awesome.

Tell me what your favorite birthday meal is? If you are like me, anything that you don’t have to cook!! I take that back, sometimes when I go out to eat, I think to myself, I wish I would have stayed home and made something myself.

There are disadvantages to loving to cook. However, sometimes you can get some pretty amazing grub out there.

I hope that you will give these stuffed pork chops a try they truly are very easy and they taste very professional. Let me know how they work out for you, I know that you are going to love them and you will also love the compliments! Enjoy!!

  • 1 Package of Stove Top Stuffing
  • 1/4 c Celery, diced
  • 1/2 c Apple, finely diced (I used a Granny Smith)
  • 1/2 c Chicken Stock
  • 4-8 Thick Cut Boneless Pork Chops
  • 1 c Flour
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 Egg, beaten
  • 1/2 c Buttermilk
  • 1 tsp Water
  • 1 c Bread Crumbs
  1. Preheat oven to 350℉
  2. In a mixing bowl, combine stuffing, celery, apple and chicken stock. Mix to moisten the stuffing mixture.
  3. Cut pockets into each pork chop being careful not to slice all of the way through.
  4. Stuff each pocket with the stuffing mixture. You may not need to use all of the stuffing mixture.
  5. You&rsquoll need three small bowls to make the dredge mixtures.
  6. In one bowl combine flour, salt, pepper, garlic powder and paprika. Stir to combine.
  7. In the second bowl, combine one beaten egg with the buttermilk and water.
  8. The third bowl will hold the bread crumbs.
  9. Dredge each stuffed pork chop in the flour mixture, then in the egg mixture, and lastly in the bread crumbs.
  10. Place on a parchment lined cooking sheet.
  11. Bake at 350℉ for 45 minutes to 1 hour, or until desired brownness.

Recipe Summary

  • 4 bone-in center-cut pork chops (each 10 to 12 ounces and 1 inch thick)
  • 1/4 to 1/2 cup Cornbread Stuffing
  • Coarse salt and ground pepper
  • 1 tablespoon canola oil
  • 1 can (14.5 ounces) reduced-sodium chicken broth

Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.

Heat oil in a 12-inch skillet over high heat. Add pork chops sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.

Pour remaining 1/2 can chicken broth into skillet simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.


Forget dry pork chops because these Stuffed Pork Chops are packed to the brim with a cheesy spinach filling, they are low in carbs, Keto-friendly, and easy to prepare in just one skillet.

The trick to flavorful and juicy pork chops is to give them a quick sear on the stovetop before cooking them all the way through in the oven. The pork chops are tender, bursting with flavor, and everything comes together in just 30 minutes.

This is an easy dinner idea that’s simple enough for a weeknight dinner, but will also impress friends and guests.

Tips for the Best Stuffed Pork Chops

Ready to get started? Take not of these tips for making the best pork chops!

  • Go boneless. Start with boneless center cut chops that are 1 inch thick. Bone in chops are a little more difficult to easily stuff and thinner chops are nearly impossible to cut a pocket into for the filling.
  • Season well! Make sure the filling is well seasoned. Taste it before stuffing it into your pork chops to ensure it has enough salt and pepper. You definitely don’t want bland stuffing.
  • Choose smoked gouda. Smoked gouda makes a world of difference in this recipe, it adds a lot of great flavor. You can make your own using my recipe for Smoked Gouda. If you’re running short on time, you can also buy this at the grocery store. I found mine at the cheese counter.
  • Easy does it. Be very careful when turning or moving the stuffed pork chops around on the grill. I like to use tongs instead of forks or spatulas to help hold the stuffing in on the side while flipping them over.